Last season we whipped up a super speedy chili (Devin Flash) to honor one of our favorite Bears. And it was fast…really fast. This season a new speedster has caught the chili-lovin’ eyes of the chicagofootballchili.com faithful. So we broke out the stopwatch and raced to make this quick Texas-style chili to honor the new kid, Johnny Knox. Johnny hails from Texas and we thought we’d take advantage of a few supermarket shortcuts to put out this rich, authentic Texas chili in just about 20 minutes. Now that, my friend, is fast!

Playbook:Heat the canola oil in a large stockpot over medium heat. Add the onion and sauté for 5 minutes. Add the chili powder, cumin, garlic powder, oregano, cayenne and black pepper. Sauté an additional minute. Add tomatoes and beef broth. Bring to a boil, then lower heat to a simmer.

Shred the beef roast and add to the stockpot along with the aujus in the package. Simmer 15 minutes.

To serve, ladle chili into bowls and top each bowl with ¼ cup queso fresco crumbles. Repeat for remaining servings.